Many nuts are high in protein too (like peanuts), but apparently vegetable proteins are “incomplete” proteins, contrary to proteins from animal-based foods.
I’m not sure how that works, but feel free to look it up.

I adore Quorn products!
They are low fat and very high protein and really yummy! :)
I am a vegetarian myself and was having trouble getting all the protein I needed, especially seeing as I don’t eat very much in the first place.
Quorn is really healthy and delicious, I know from my meat eating days that I much prefer it to real meat.I especially love their bacon style rashers omnomnomnom

Tasty?hmmm..
I eat a can of tuna with no embellishments! You might think it’s yucky,but it’s so easy ! Here is the recipe:
Struggle with the cheapo can opener until you get the top off
Squeeze all the juice out into the drain
Take a fork and dig in
Do this over the kitchen sink-it’s all about ambience,you know!
Get a big glass of water to choke it down with and you are golden!
You will be pain-free in minutes :))

I’ve been obsessed with a modified version of a lassi. I put some yogurt (I like using Chobani Greek plain yogurt), milk, and fruit juice (mango nectar, oj, whatever) in a glass and stir it. It’s a lot of protein but also a lot of carbs/sugar because of the juice, so using whole fruit with a blender is prob a better idea but I’m lazy.

I also was doing a tofu scramble every morning for quite a while. I modified it to include whatever veg I had left over in the fridge and I would an egg or egg white in with it.

Another recipe I really enjoyed was sort of like a warm pasta salad. I used mozzarella instead of goat cheese though and it sort of disappeared into the pasta which was disappointing, but I didn’t shred it so it was my own fault.

Another thing I tried and turned out better than I thought it would was a spicy bean soup. First you saute some onions and garlic in some olive/canola/whatever you like oil in the bottom of a sauce pan. Add two cups of water (maybe a little more I forget), a cup of cooked brown rice or wild rice, a half a cup (or more) of beans (whatever kind you like). Season with cumin, cayenne, oregano, and ground cloves, as well as some sea salt and pepper. Let it simmer for 30 mins to an hour and top with some mozzarella cheese (if you want, I didn’t and it was still good). I also added some mushrooms to it, so you can really throw in whatever vegetables you’d like.

Or you could cook some beans (black, kidney, navy, whatever) in a skillet with some tomatoes (fresh or canned) with some garlic and olive oil. Put it over some whole wheat spaghetti or even rice noodles and add some cheese if you’d like.

Last night I made a Korean dish called jamppong, using this recipe by a New York based Korean lady. The recipe includes an easy-to-follow video and a picture glossary of ingredients. If you like seafood, and have access to a Korean store, this is delicious. You can add or subtract ingredients according to your taste (she uses pork and seafood but I just used squid and shrimp), and she provides a non-spicy version of the recipe if you don’t do spice. Mmm, love it.